Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or plant-based)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking soda, and salt in a large mixing bowl.
- Cream together butter, brown sugar, and granulated sugar until fluffy. Add vanilla extract and milk; mix well.
- Gently fold dry ingredients into the wet mixture until just combined, and then fold in the chocolate chips.
- Scoop out small balls of dough and place on lined baking sheet. Bake for 10-12 minutes until edges are lightly golden.
- Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze in a freezer bag or container for up to three months.
- For variations, add espresso powder for mocha flavor or cinnamon for warmth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg